Chicken Tortilla Soup with Salsa Recipe

I thought this recipe was a good starting point, but found it a little vague. Here is what I did - I boiled the chicken in a little water with a garlic clove and salt until done. I let the chicken cool until I could handle it and I shredded the chicken by hand (PERFECT in this soup). In the soup pot, I sauted the onion until tender, added the chicken and spices and then added the rest. A REALLY good salsa to use that won't make it too tomato-y is a small can of "Embassa" salsa. This can be found in the international isle of your grocery store. It has a more fresh tomato taste than your normal jar of salsa and it's probably a quarter of the price - $1! I boiled the soup for about 15 minutes and I think the thing that really finished this soup and made it more of a meal - I cooked some minute rice on the side and let people add as much or as little to their soup as they liked. I also added about a 1/2 can of drained and rinsed black beans. This gave the soup a little more substance. Also - I used a LOT more chicken broth than the recipe suggested - a 48oz can of low sodium chicken broth, as well as 3/4 of a box (the resealable). I don't know if the broth would have been enough if I had followed the recipe.

Crockpot friendly and delicious. I quickly threw all the ingredients (including frozen chicken breast) in the crockpot (except the chips) and let it cook on low all day. A few minutes before dinner I took the chicken out and shredded it. It was perfect and SOO easy! I will definitely do this again and again. (Husband and kids loved it too!)

Absolutely delicious! Followed the recipe with no changes. Next time I will use shredded chicken (just because I like the consistancy better than chunks of chicken) and add a can of rinsed black beans and double the recipe because it disappeared quickly! A definite keeper!**update, I made this recipe with black beans and shredded chicken....YUM!**

i was VERY pleased with the flavor of the soup. It wasnt too spicy for the kids, but not bland. I served this with steamed rice, and i used chili cheese flavored frito chips instead of tortilla chips :]. It was so freaking good. This will def. be in my recipe folder for a long time.

i made this for a catering job yesterday. i had people from every walk of life telling me it was the best they ever had! i added taco seasoning instead of the cumin/garlic, and added a can of drained black beans. someone called the next day just to tell me again how much they liked it! easy and a definite keeper...

I love this soup and serve it again and again with tortilla chips, shredded cheese and sour cream on top. Here's a tip that helped me save time: Throw everything in this recipe (minus the toppings, of course) into a crock pot/slow cooker and let it simmer for several hours. You don't have to cook the chicken that way, as long as it's diced, and don't have to worry about blending spices. It tastes amazing and is SO much easier. :)

Great recipe I followed it to a T, but then I added a bit of my own ingredients to make it that much better! Our friends from Puerto Rico came to dinner and said it was the best day ever had! So here are my suggestions, I purchased chicken tenderloins so they were super tender, sprayed a little cooking spray in a microwave safe dish with a cover and laid my chicken tenders in there. Sprinkled them with some of the garlic and cumin and a bit of ground cayenne red pepper. Microwaved 3 to 5 minutes until cooked through and then allowed to cool and shred it with the fork. Sautéed the onions and actually when I doubled the recipe I tripled the amount of onions. Keep it a little low CAL sautéed the onions with cooking spray. I used Great Value medium chunky salsa which was phenomenal. Also added some tomato paste and a bit of cornstarch to thicken it just a bit and add some flavor and texture. Once everything was added I let it slow cook on high for about five hours crumbled some of the tortilla chips in the bowl added the soup. I sprinkled some fiesta blend cheese on top arranged three of the tortilla chips and dolloped with sour cream then sprinkled chopped scallions and cilantro on top and served. See my photo posted. As I stated our friends from Puerto Rico stated it was the best state ever had!!! I rest my case!?

I used leftover chicken from making broth, and corn salsa from Trader Joe's instead of the corn & Salsa. I also put in 1 frozen cube of garlic (again from TJ's) I had corn tortilla's that I cut in small strips and toasted to crisp in the toaster oven for topping. It was REALLY quick this way, basically just putting together the ingredients.

The wife and kids (7&10) loved it. I did change a few things. I cubed the chicken and cooked it in a taco seasoning. My in-laws are cuban so black beans are always being cooked. I cooked them the same way ( 1 can black beans, 1 can water, cumin, onion and a splash of Golden Cooking Wine. Let simmer for about 30/45 min). Everyone said to drain the black beans but after cooking the beans, I added everything. (beans and liquid) to the chicken. I did a cup and a half of onion, 1 can of corn, and added chili and cumin to taste. I brought to a boil for about 10 min then let simmer for a few hours. Everyone loved it.

I have made this soup as written and it was received well by volunteers I fed. However, I felt it could be tweaked, so here goes. In addition to the salsa, I also added a can of Rotel. Any diced tomatoes with chilies would work. In place of chili powder I used taco seasoning ( probably a bit more). For Mexican, I usually use lime juice instead of lemon. I like black beans so those were also added. Last I added dried cilantro. I put everything together in a Dutch oven including the uncooked chicken and let it simmer on the stove. When the chicken was done, I removed it, shredded it, and returned it to the pot to simmer for a few more minutes. While this is really good as is, the Monterey Jack cheese and sour cream puts it over the top.

I love this recipe, use it frequently, easy to make but the broth tastes like it spent hours developing a flavor. I do it in the instant pot, first cook the chicken at high pressure for 10 minutes with the onion and garlic, I used thighs instead of breasts, more flavor and it shreds easier. Once done pressure cooking, I put the IP on saute and throw in the rest of the ingredients. I make my own tortilla strips by frying up the corn tortilla strips, I season with jalapeno salt and lime juice when they're out of the oil. Serve with fresh avocado and the cheese and sour cream. It's a meal that can bring joy for everyone who enjoys a bold and flavorful soup!

I follow directions and it came out tasting like tomato soup. Which is good but not what I was after

I put my own lil twist on it, the husband & boys love it.

Very good. I made it as written, except that my frozen cooked chicken breast was already seasoned with salt and pepper when I cooked it, so that was extra seasoning. Thanks Betty! *Made this a second time, added black beans and northern beans for bulk. Lovely taste all around.

I've made this for years now. It's great as is but I'd definitely recommend high quality salsa, don't go cheap on this!

Fairly quick to fix and had nice flavor. If you want more heat use hotter salsa. I added some Better than Bouillon paste for more chicken flavor. Had cheddar only for the top since I didn't have jack.

Tortilla chips left from a large bag inspired me to try this recipe. I used fresh corn cob that I cooked in microwave. About 2 Tablespoons of garlic and 32 oz container of chicken stock along with other ingredients listed. Simple and delicious. Hubby had two bowls.

It was gone before I could take a picture 😂

Used 28 oz can of whole tomatoes (crushed by hand) with two cups of chicken broth) and just a quarter cup of salsa.

My family love this recipe ❤️❤️❤️❤️❤️